In a state best known to the rest of the country for its bourbon and fried chicken, Louisville’s Benedictine spread is an under-the-radar local favorite. Consider it pimento cheese’s Kentucky cousin.
Photo: Margaret Houston
This Bluegrass State staple is a cool, creamy dip that’s as simple as it sounds—beer blended with cheese, plus the cook’s choice of spices.
Photo: Margaret Houston
No matter how you slice it, this classic will feed—and please—a crowd. Our recipe makes only one alteration to the basic formula: thick Texas toast provides a more solid foundation for the gravy-topped goodness.
Photo: Margaret Houston
One thing you can’t do with burgoo? Rush it. This crowd-pleasing stew needs at least four hours on the stove. “You want to cook the meat and vegetables until they melt into each other,” says chef Ouita Michel. “I’ve seen some pictures online, and here’s a hint: If it looks pretty in a bowl, it’s not authentic.”
Photo: Margaret Houston
It’s not Derby Day without a julep. This classic mint julep can be enjoyed any day of the year.
Photo: Margaret Houston
Proponents of the beaten biscuit say that its firm texture and unobtrusive flavor are the reasons why it pairs better with country ham than its flakier kin. This recipe comes courtesy of The Kentucky Housewife, 1885.
Photo: Margaret Houston
This twist on the classic Kentucky spread uses both pickled and crisp, sweet-and-salty marinated cucumbers, as well as a pinch of dill. Serve it on toast with a side of brown liquor.
Photo: Jessica Fey
Photo: MARGARET HOUSTON
Beer Cheese Buttermilk Biscuits
Biscuit dough spiked with flavorful beer cheese makes for a great comfort-food pairing.
Photo: Garin Pirnia
This frozen twist on the classic julep is a make-ahead batch cocktail perfect for big parties.
Photo: Margaret Houston
This Bourbon “Tea” doesn’t actually have any tea. Instead it’s a concoction of bourbon, St. Germain, and an ounce of simple syrup.
Photo: Margaret Houston
With all the rich flavor of the original Hot Brown but less day-of hassle, this is a fun party snack with serious Kentucky roots.
Photo: Courtesy of the Brown Hotel
It’s hard to beat a fresh pecan pie—unless you add a little bourbon.
Photo: Johnny Autry
Kentucky’s Ale-8-One gets the cocktail treatment in this sweet-and-spicy sipper.
Photo: Margaret Houston
The classic cheese spread gets the boilermaker treatment in this party favorite.
